The water may be put into the double boiler and
put on to heat at once, and as soon as the milk is
measured into the top part of the boiler, that may
be put on without waiting for the water to boil. While
the milk is heating, the girls may measure the yolk
of egg, sugar and salt, and stir them thoroughly.
There may be a httle time to wait for the milk to heat,
but they can be measuring the powdered sugar or the
meringue in a separate dish.
The girls who act as housekeepers may beat the
yolks at the side table; afterward they may beat the
whites. The yolk of an egg contains from two to
foiu" teaspoonfuls; a fair allowance will be eight eggs
for a class of 24. There will be some white left over.
When the milk has a scum, it is ready to be poured
on the yolk mixture. When the custard is taken up,
it is to be put in a cool place while the pupils are pre-
paring the meringue. It will probably not be con-
96 DOMESTIC SCIENCE
venient to wait until cool to add the flavoring, and
it is really not necessary. It may be added just before
the custard is taken up. We do not usually put
flavoring in while the custard is cooking, because
heating the flavoring drives away some of its strength,
but the amount of heat that comes from the custard
after it is removed from the double boiler will not
make much difference, and the custard is soon cool.
Besides, when the flavoring is stirred in after the
custard is cool, the appearance is not improved.
Where the meringue is made, if there is time, it
may be cooked over hot water. That makes it dryer
and stiffer. We need not take time to do that, but
the girls should understand it thoroughly. If the
teachers are pressed for time, the meringue may be
made before the custard is set aside to cook, as it
takes a very short time, and the meringue may be
put on without cooking.
Order op Lesson
1. Comparison of rennet and boiled custard.
2. Value of boiled custard as food.
3. Discussion of the recipe.
4. Practice work.
5. Serve the custard with wafers or sponge cake.
SOUPS 97
SOUPS
Lesson XX
Soup-making as an art seems to belong to the
French people.
In the "Early History of Mankind," the author
speaks of the people making soup by the primitive
process of "stone-boihng," which occupation oc-
cupied the larger part of the day.
Each nation seems to have its own favorite soup,
but the French nation seems to have placed the art
of soup-making upon a professional basis. They
use many kinds of liquids, and by adding different
flavors, make the soups very palatable and digestible,
as well as attractive.
Early history speaks of meat juice as a basis for
soup or sauce making.
Modern soups are made from meat juices, vegetables
and spices, thickened with flour.
Soups are divided into two great classes — soup
with stock and soups without stock, although a
third class may be mentioned — fruit soups. Meat
soups are all made from soup-stock — this is the
soluble part of meat and vegetables dissolved in
water.
Soup-Stock. The school laboratory should con-
tain a real soup-kettle — deep with a tight-fitting
98 DOMESTIC SCIENCE
cover, so that very little water may be lost by
evaporation. This is very important. All meats
may be used in making soup-stock, by themselves
or used together. When the family is large very
little fresh meat need be purchased for stock making.
A little fat should be used in any soup, as a part
of it will be absorbed by the soup in cooking and
the remainder will rise to the top, and when un-
broken preserve the stock. In uncooked meats,
use the marrow in the shin.
For White Stock. Veal or chicken.
For Dark Stock. Use beef, browned, and brown
the vegetables.
Page 37
Presented as published in 1911. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
The water may be put into the double boiler and put on to heat at once, and as soon as the milk is measured into the top part of the boiler, that may be put on without waiting for the water to boil. While the milk is heating, the girls may measure the yolk of egg, sugar and salt, and stir them thoroughly. There may be a httle time to wait for the milk to heat, but they can be measuring the powdered sugar or the meringue in a separate dish.
The girls who act as housekeepers may beat the yolks at the side table; afterward they may beat the whites. The yolk of an egg contains from two to four teaspoonfuls; a fair allowance will be eight eggs for a class of 24. There will be some white left over. When the milk has a scum, it is ready to be poured on the yolk mixture. When the custard is taken up, it is to be put in a cool place while the pupils are preparing the meringue. It will probably not be con-
venient to wait until cool to add the flavoring, and it is really not necessary. It may be added just before the custard is taken up. We do not usually put flavoring in while the custard is cooking, because heating the flavoring drives away some of its strength, but the amount of heat that comes from the custard after it is removed from the double boiler will not make much difference, and the custard is soon cool. Besides, when the flavoring is stirred in after the custard is cool, the appearance is not improved.
Where the meringue is made, if there is time, it may be cooked over hot water. That makes it dryer and stiffer. We need not take time to do that, but the girls should understand it thoroughly. If the teachers are pressed for time, the meringue may be made before the custard is set aside to cook, as it takes a very short time, and the meringue may be put on without cooking.
Order op Lesson
1. Comparison of rennet and boiled custard.
2. Value of boiled custard as food.
3. Discussion of the recipe.
4. Practice work.
5. Serve the custard with wafers or sponge cake.
Lesson XX
Soup-making as an art seems to belong to the French people.
In the "Early History of Mankind," the author speaks of the people making soup by the primitive process of "stone-boihng," which occupation occupied the larger part of the day.
Each nation seems to have its own favorite soup, but the French nation seems to have placed the art of soup-making upon a professional basis. They use many kinds of liquids, and by adding different flavors, make the soups very palatable and digestible, as well as attractive.
Early history speaks of meat juice as a basis for soup or sauce making.
Modern soups are made from meat juices, vegetables and spices, thickened with flour.
Soups are divided into two great classes — soup with stock and soups without stock, although a third class may be mentioned — fruit soups. Meat soups are all made from soup-stock — this is the soluble part of meat and vegetables dissolved in water.
Soup-Stock. The school laboratory should contain a real soup-kettle — deep with a tight-fitting
cover, so that very little water may be lost by evaporation. This is very important. All meats may be used in making soup-stock, by themselves or used together. When the family is large very little fresh meat need be purchased for stock making.
A little fat should be used in any soup, as a part of it will be absorbed by the soup in cooking and the remainder will rise to the top, and when unbroken preserve the stock. In uncooked meats, use the marrow in the shin.
For White Stock. Veal or chicken.
For Dark Stock. Use beef, browned, and brown the vegetables.